Cornflour Mould and Jam Sauce

Name: Cornflour Mould and Jam Sauce
Ingredients: 14 pt. milk; 4 Ib. jam; 4 pt. water; 2 oz. sugar; 3 oz. cornflour (light weight)

From The doctors' cookery book, 1938

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

5569Calories

13 gProtein

1372 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories5569 kcal

Protein13 g

Carbohydrates1372 g

Fiber26 g

Sugars937 g

Total Fat4.7 g

Saturated Fat0.6 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat1.5 g

Cholesterol0 mg

Sodium585 mg

Potassium1666 mg

Calcium369 mg

Iron11 mg

Magnesium152 mg

Phosphorus576 mg

Zinc2.6 mg

Copper2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C160 mg

Vitamin A0 mcg

Vitamin E2.5 mg

Vitamin K0.3 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.3 mg

Folate221 mcg

Choline203 mg

Caffeine0 mg

Water563 g

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 9. The excerpt below is the record exactly as published.

CORNFLOUR MOULD AND JAM SAUCE 14 pt. milk 4 Ib. jam 4 pt. water 2 oz. sugar } Sauce 2 oz. sugar 4 pt. water 3 oz. cornflour (light weight)

Cook this with the app: pantry check, scaling, and the assistant.